This is the place where I share my favourite foods; gluten-free, lactose-free and regular home cooking recipes! I also occasionally share my scrapbooking accomplishments!! I endeavor to ensure the recipes I publish are quick, easy to prepare and contain ingredients that you will find in your local grocery stores. ENJOY!

Monday, June 22, 2009

Mushrooms and Pasta!!

At our local "Vince's" grocery store they often have mushrooms on sale that are still in great condition. The other day I purchased oyster, cremini and white button mushrooms at $1.50 a bag each...but hadn't done anything with them as of this morning. Since our schedule for soccer tends to be a little crazy and doesn't leave much room for making and eating dinner, I prepare casseroles in advance. Today I made two different pasta-based casseroles so that I could use my lovely mushrooms up!

PENNE WITH SPINACH, BACON & CREMINI MUSHROOMS

Ingredients:

500g penne

1 onion, chopped

2 garlic cloves, finely chopped

200g bacon, cut into 1/2" pieces

200g mushrooms (whatever type you prefer), chopped

1 pkg frozen spinach, thawed and drained

200 mL 5% cream

salt & pepper

EVOO

Cook pasta in boiling, salted water until al dente. Drain and set aside.

Saute onion and garlic in EVOO until softened, in a large skillet. Add the bacon and mushrooms and cook till bacon is crisp.

Add the cream and stir well and simmer.

Add the spinach and season with salt & pepper. Stir well.

Toss with the pasta and serve.

ENJOY!

FARFALLE WITH SPICY ITALIAN SAUSAGE, OYSTER MUSHROOMS & TOMATOES

Ingredients:

4 hot Italian sausages

796 mL can of chopped tomatoes, undrained

4 tbsp EVOO, divided

1/2 cup fresh basil, coarsely chopped & loosely packed

1 small onion, chopped

4 large garlic cloves, finely chopped

2 tbsp finely grated carrot

salt & pepper

2 cups oyster mushrooms, sliced

3 cups of farfalle pasta

Parmesan Reggiano cheese, grated

Simmer sausages in water for approx. 5 minutes (or until just cooked). Let cool.

In a large skillet, heat 2 tbsp EVOO. Add basil, onion, garlic and carrots; saute until soft. Season with salt & pepper. Add tomatoes and simmer for 30 minutes, or until fairly thick.

Cut sausages diagonally into thin slices. In a small skillet, saute sausages in remaining 2 tbsp EVOO until lightly browned (make sure that the oil is very hot or the sausage will fall apart). Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 mins.

Cook pasta in a large pot of boiling, salted water. Drain and return to saucepan. Add sauce and toss. Serve with grated Parmesan Reggiano cheese.